Goulash with mushrooms and prunes

Preparation steps

• Dip prune paste or prunes in a little water, just enough to soak, and start preparing the stew.
• Cut the meat into cubes to make it easier and faster to cook. Finely chop the onion and cut the white into cubes (not too finely).
• Simmer the onion over a low heat with quite a bit of oil until it becomes glassy. Then add the garlic and simmer briefly. When the bows (without arrows hahahaha) are stewed, add the beef first and sauté it until it is completely gray on all sides.
• When the beef is stewed, add the pork and sauté. If it is really necessary, add a little water, be careful not to overdo it, because we will not cook the meat now, but stew it. Stew the pork until it turns gray.
• When the meat is stewed, pour a little water until it reaches the level of the meat and add all the spices except prunes and mushrooms. Cook like this on a low heat, just to simmer, like any stew, for about half an hour, and maybe even harder. Only when the water evaporates, add the chopped mushrooms to the leaves. Of course the mushrooms will release their juice and we need that. When they have almost released all the water, add the plums and pour in the water in which they were soaked. Pre-cut the plums into cubes. If we use paste, it will already be turned into pulp.
• Cook over low heat until the meat is cooked through. If necessary, add a teaspoon of sugar to taste, because plums lose part of their sweetness during cooking. To taste, add quite a bit of chili just to cut. And if you like, shut up as much as you want.